Weezie Mott's California Endive and Cannellini Bean Salad
2 tablespoons red wine vinegar
½ teaspoon salt
Freshly ground black pepper
1/3 cup olive oil
Using a whisk, combine the vinegar, salt and pepper in a small bowl. Slowly add the olive oil, whisking constantly, until dressing is completely mixed and emulsified. Set aside.
3 to 4 white California Endives
1 15-ounce can of cannellini beans
Slice the endive crosswise into thin strips. Rinse in cold water, spin dry, and reserve. Rinse and drain the beans. Put them in a saucepan with ½ cup water. Warm the beans over medium heat until they are warmed through. Drain beans and place them in a large salad bowl. Add the reserved endive strips, and then toss the salad thoroughly with the set-aside dressing. Serves 4. Contributed by: Weezie Mott, The Weezie Mott Cooking School.
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